Carrie's Experimental Kitchen

What's This?
Serving size 18
Prep Time
Total Time


2 cup all-purpose flour1 tsp baking soda½ tsp salt1 cup granulated sugar1 Tbsp cocoa powder1 egg2 Tbsp milk½ cup oil (I used Canola oil)4 medium ripe bananas¼ cup water¼ cup peanut butter (I used Skippy Creamy)½ cup chocolate chips (I used semi sweet)


1. In a bowl, combine the flour, baking soda, salt, sugar and cocoa powder.
2. In a separate bowl, whisk together the egg, oil and milk.
3. Place your bananas in a blender and add the water and peanut butter and mix until smooth.
4. Add the egg and banana mixture to the dry ingredients and stir well; then stir in the chocolate chips.
5. Spray muffin tins with cooking spray or line them with cupcake liners; then scoop out the batter until it is filled about 3/4 of the way to the top.
6. Bake at 350 degrees for approximately 15-20 minutes or until the top springs back when touched or when a toothpick comes out clean when inserted into the center.
7. Allow to cool on baking racks. 

Read about how stress relieving these muffins were for Carrie's Experimental Kitchen.

Tags: Dessert, Muffin, Snack, Breakfast, Banana, Chocolate, Peanut Butter, Baking

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